Apologies for the title of this post. I was in a somewhat corny mood. So, bulgur salad. A success, I would say. I've had some bulgur lying around since a visit to Stringtown Grocery when I just grabbed any grains that looked cheap and tasty, but I hadn't done anything with it until now. The other morning it was cloudy and cool, and I rushed to boil my bulgur while it stayed that way, and then made this cold salad that I could eat when it got hot again. I used
this recipe but I deviated a lot.
I wasn't able to find all the vegetables at the Farmer's Market, or cheaply elsewhere, and I was determined not to spend a lot of money on this project. So I went with the dressing formula as-is, with the exception of possibly having slightly less than six tablespoons and four tablespoons of the fresh herbs (and it was plenty), but I changed the veggies. I used some sweet onion, some sweet pepper (a kind of pale yellow colour), and some roma tomato for colour. As you can see here, to cut down on dish use I mixed the yoghurt in the bowl I'd be using for the salad, then threw the chopped veggies in, and then finally mixed in the bulgur. I also didn't bother toasting the pine nuts and thought they were unnecessary, considering how much pine nuts cost. I loved the salad, though. It made enough for about six small to medium sized servings, and it was tasty with a nice contrast between the crunch of the bulgur and the moisture from the yoghurt. Very flavourful.
Apologies for the title of this post. I was in a somewhat corny mood. So, bulgur salad. A success, I would say. I've had some bulgur lying around since a visit to Stringtown Grocery when I just grabbed any grains that looked cheap and tasty, but I hadn't done anything with it until now. The other morning it was cloudy and cool, and I rushed to boil my bulgur while it stayed that way, and then made this cold salad that I could eat when it got hot again. I used this recipe but I deviated a lot. 
I wasn't able to find all the vegetables at the Farmer's Market, or cheaply elsewhere, and I was determined not to spend a lot of money on this project. So I went with the dressing formula as-is, with the exception of possibly having slightly less than six tablespoons and four tablespoons of the fresh herbs (and it was plenty), but I changed the veggies. I used some sweet onion, some sweet pepper (a kind of pale yellow colour), and some roma tomato for colour. As you can see here, to cut down on dish use I mixed the yoghurt in the bowl I'd be using for the salad, then threw the chopped veggies in, and then finally mixed in the bulgur. I also didn't bother toasting the pine nuts and thought they were unnecessary, considering how much pine nuts cost. I loved the salad, though. It made enough for about six small to medium sized servings, and it was tasty with a nice contrast between the crunch of the bulgur and the moisture from the yoghurt. Very flavourful.
4 comments:
I like the look of your salad. If you found the pine nuts unnecessary I'd say take the time to toast them next time, it takes them to a whole different dimension.
I'm guessing your past history of crossing the toasting/burning line was what made toasting an expensive ingredient not necessary.
Great post title Judith!
Sylvie - Thanks for the suggestion! I have toasted pine nuts in the past, but I just didn't feel like doing it this time since I knew I'd have to watch them closely. I tried adding them to another batch and found that they sort of got lost in the salad. I do love them with more subtle dishes, though.
Kat - Haha, well I have crossed that line, which was a PITA, though I have also managed successful toasting. The key with pine nuts is, don't walk away.
Holler - I'm a poet and I don't even know it!
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